Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.

To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.

Combine remaining salad ingredients and fold them into cooled pasta.

Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.

*Wild Brown Rice & Veggies

Put the rice into a saucepan, and add two cups of water. Turn on the heat, and put a lid on the pot. Bring to a boil, then lower heat slightly to allow the water to simmer (lightly boil) for about 15 minutes, or until the rice is cooked. Keep an eye on it, but lift the lid as little as possible.

In another pan, lightly saute your edemame (a type of soybean) as well as any other veggies you'd like to add, in canola oil(or coconut oil) . You're the cook. Add chopped green beans, peas, bell peppers, spinach; anything. You could also add some leftover lean meat, some shrimp, whatever. Don't overcook the veggies; just until their colors brighten. Don't let them get brown.

Mix the rice and sauteed veggies/etc. to the rice. Add about a tablespoon (more/less), and whatever seasonings you might like. I like hot sauce, maybe a little garlic and a splash of soy sauce (not too much!), some sesame oil, and maybe some fire oil.

Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.

To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.

Combine remaining salad ingredients and fold them into cooled pasta.

Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature

Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.

To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.

Combine remaining salad ingredients and fold them into cooled pasta.

Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.